Soufflés quite generally appear under the list of puddings. In reality, if they are to be considered puddings at all, they should be classed by themselves, in that they are distinguished from ordinary puddings by the fact that raw egg, which requires little cooking, is added to a foundation that has been already well cooked. This foundation is practically an ordinary sauce like a white sauce. The egg is beaten light and folded into the mixture, which is then baked with care, to insure a very light texture. Careme advises that soufflés be made broad, and not high - that is, twelve inches by three or four - probably this advice is good as thus less weight is held up by the delicate cells. Souffles are successful only when they are light and spongy, and fine rather than coarse grained. In baking let the oven be moderately hot. Surround the dish by a band of oiled or buttered paper, to afford room for the rising of the mixture. Fasten the band together with a drop of mucilage or with a pin before the mixture is turned into the soufflé dish. The different varieties of soufflés take their names from some distinguishing flavor or ingredient (see also Fish and Meat Soufflés, under the chapter on Entrées).

Coffee Souffle Recipe

(MARIETTA McPHERSON)

3 tablespoonfuls of butter. 1/8 teaspoonful of salt. 3 tablespoonfuls of flour. The yolks of three eggs. 1 cup of black coffee. The whites of three eggs. 1/3 cup of sugar.

Make a sauce of the first three ingredients - i.e., melt the butter and in it cook the flour until frothy, then add the coffee gradually and stir until thick and smooth. Remove from the fire, add the sugar, salt, and yolks of eggs, beaten until thick and smooth, fold in the whites of the eggs, beaten very stiff, pour the mixture into a buttered baking dish, and bake twenty-five minutes in a moderate oven. Serve with coffee sauce.

Custard Souffle Recipe

3 tablespoonfuls of butter. The yolks of four eggs. 3 tablespoonfuls of flour. The whites of four eggs. 1 cup of milk. 1/8 teaspoonful of salt. 1/4 cup of sugar.

Prepare as coffee soufflé. Serve with Sabayon, creamy or strawberry sauce.

Macaroon Souffle

Macaroon Souffle

1 dozen macaroons. French fruit, chopped fine. 1 cup of milk. Whipped cream. 3 eggs.

Scald the macaroons in the milk, pour over the beaten yolks of the eggs, and cook over hot water until thickened slightly; fold in the whites of the eggs, beaten stiff, and bake in a buttered mould, set in a pan of hot water, about twenty minutes. Turn from the mould, sprinkle the top with the fruit, and surround with the whipped cream.